Reviewed: Apr. 8, 2006

Love this soup! Too much salt the first time I made it. This time I used 6 cups of water and 5 cups of low sodium chicken broth. I personally like to make my roux and then add the broth (cold) right to it. I added about 3 cups of the broth to it and continued stirring until it thickened. Then I added the cheese. After all the cheese was melted and the consistency was thick I then transferred into a large pot that already contained the brocolli, remaining broth and water. Didn't add chicken the 2nd time around but just didn't want it in there this time. May add potatoes next time. Great recipe!

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JLLEWIS1214

Cooking Level: Intermediate

Living In: Santa Clara, California, USA

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Reviewed: Mar. 23, 2006

Good recipe. Here's how I made it: I browned the chicken with some garlic and diced onion. Then I cooked it approximately 1-1/2 cups of chicken broth along with the broccoli, and some finely diced carrots and celery. After the veggies and chicken were cooked, I removed the mixture from the pan. Then I made the roux and added the remaining broth. Returned the veggie mix to the pot and then added the milk and cheese. Only thing I'd do different is to not add quite so much salt - I forgot how much salt there is in cheese.

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Lori E.

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Reviewed: Mar. 23, 2006

This was not a family favorite at all. I personally thought that it was bland and I also used chicken broth, the paste mixture at the end of the cooking was very hard to mix into the soup and not get lumpy. Be prepared to make a few changes to this.

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Terri

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Reviewed: Mar. 7, 2006

followed recipe exactly and it came out awesome. I served it in breadbowls. what a meal!

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SMEGS1018

Cooking Level: Intermediate

Home Town: Succasunna, New Jersey, USA

Living In: Hackettstown, New Jersey, USA

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Reviewed: Feb. 18, 2006

Great base recipe with a few changes! 1, definitely use chicken broth in lieu of water and cubes. 2, I sauteed the chicken with some thyme, garlic, a little butter and a medium diced onion before adding to the soup, 3, I shredded both the broccoli and the cooked chicken in the food processor (I like a smoother consistency), and 4, I replaced the cream with whole milk and thickened the soup with a flour / milk mixture instead of a roux before adding the cheese. You'd never know that I cut the fat in less than half. Yum!

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Suz J

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Reviewed: Feb. 12, 2006

This was excellent! Made with Sharp Cheddar also added Romano and Parmesan Chese and I baked cut up chunks of potatoes and added those too. Very good.

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MARCIA99116

Cooking Level: Expert

Home Town: Fortville, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Feb. 11, 2006

I changed this recipe by using chicken stock and also I added a little curry which gave it tons of flavor. I also used more cheese. My whole family had seconds. It was great!

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Valerie

Cooking Level: Intermediate

Living In: Clyde, North Carolina, USA

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Reviewed: Jan. 22, 2006

yummy

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my3littlangls

Cooking Level: Expert

Home Town: Victorville, California, USA

Living In: Fort Lee, Virginia, USA

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Reviewed: Jan. 16, 2006

Good recipe with a couple of minor changes. First of all, please don't use bouillon and water. There are wonderful packaged chicken stocks and broths in the grocery store. Secondly, once you've made your roux, start slowly adding your stock. You won't get any lumps this way. Adding the other ingredients first makes no sense to me. Then add the rest of the ingredients. Definitely needed a lot more seasonings. Also added some fresh chopped parsley as a garnish. This was a great place to start Rebecca and a good way to use up some leftover chicken. Soup was hearty and very tasty. Thanks!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jan. 16, 2006

OMGOODNESS!!!! This came out sooooo good! I sauted an onion and garlic before adding water, the chicken was seasoned and baked in the oven and then finely diced, to cut down cooking time. I roughly chopped the broccoli and then added 3 cups cheese grated, so I had roughly 5-6 cups of grated cheese. adding the broth to the flour mixture was the key to not having any lumps!! Thanks for the great recipe!!!

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Pretty Princess

Cooking Level: Beginning

Living In: Delta, British Columbia, Canada

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Reviewed: Jan. 14, 2006

Excellent soup!! My 7 year old LOVED it. Good consistency albeit a little bland. Maybe a little onion and a pinch of ceyenne to add a little kick. Best served with a nice crusty french bread.

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MATTBALDWINUSA

Cooking Level: Expert

Living In: Douglasville, Georgia, USA

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Reviewed: Jan. 8, 2006

This turned out very nice for me. I boiled the chicken first and shredded it first instead of cutting it in chunks, and also used 4 cans of chicken broth instead of the bullion. When it was time to add the thickening agent, I actually poured out some of the broth into the flour and butter and wisked that together separatly so there were no lumps. Then I added garlic salt and an extra cup of cheese. Excellent!!

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corinne

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Reviewed: Jan. 5, 2006

Very good recipe. The only changes I made were I shredded the chicken, almost doubled the cheese (couldn't taste the cheese in the amount the recipe called for - and that was with sharp cheddar) and cut back the salt to 1/2 tsp. It still was a little salty so I will probably cut back to 1/4 tsp next time. The whole family enjoyed it. Thanks!

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Jenny

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Riverside, California, USA

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Reviewed: Jan. 2, 2006

This was delicious, and my somewhat picky 8-year-old ate four (!) helpings. It was a bit bland, but my husband and I both put a little hot sauce in ours, and it was perfect. Next time, I think using good, sharp cheddar would make it even better. My only complaint is that it was a little difficult to blend the flour/butter roux into the soup because I would usually whisk it in to avoid lumps, which I could not do because of the chicen and broccoli pieces. We did find a couple on small, un-blended roux-lumps in our soup. Overall, though, delicious, filling, and reasonably healthy with FF half and half.

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imagineannie

Cooking Level: Expert

Living In: East Lansing, Michigan, USA

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Reviewed: Dec. 19, 2005

Love shredded chicken so that is what we did. Very tasty.

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Sully

Cooking Level: Intermediate

Living In: Cambridge, Massachusetts, USA

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Reviewed: Dec. 11, 2005

I was in the mood for something chickeny, broccolliy, cheesy, and spicy as well - so I made a few changes. First, I sauteed a whole large yellow onion with three cloves of garlic - then added the roux ingredients and cooked it until bubbly and just starting to turn brown. I, then, added 8 cups of chicken broth (slowly at first), four cups of water and the rest of the called-for ingredients (except for the salt) - plus some baby carrots for sweetness, and some pre-cooked bacon for smokiness. Then, I added a half teaspoon of cayenne, a few pinches of nutmeg and about 15 shakes of mexican hot sauce. At the 45 minute mark, I removed about a litre of the soup (for use later) - then added the creme and cheddar, as well as about 1/2 cup parmesan. Wonderful!!!

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EJMATL

Home Town: Allentown, Pennsylvania, USA

Living In: Olympia, Washington, USA

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Reviewed: Dec. 8, 2005

I did what others said and added more cheese, but even then I think I still needed MORE cheese! It was a bit bland. It was awesome with sliced french bread with olive oil baked in the oven for 10 minutes, though. A whole meal in itself, yum yum. Also, I didn't care for the chicken in it. My boyfriend didn't mind it, but I thought it was much too bland and ended up just eating the broccoli. Is half and half equal to light cream? I wasn't sure, so that's what I used. Overall, very good, though! I will be making it again, but next time with no chicken, more cheese, and substituting maybe half the water for chicken broth.

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CARTOONRCKR

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Mountain House, California, USA

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Reviewed: Nov. 30, 2005

This was very good. I gave it 4 stars because it wasn't one of those "outstanding" soups. I really think more cheese would make it slightly better. I would make this again trying more cheese.

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CCURCIO

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Reviewed: Nov. 27, 2005

Fantastic!! We did add more chicken broth for the water but this was a great soup. Everyone loved it and we would make it again.

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dianah

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Reviewed: Nov. 22, 2005

Using just 1/4 c butter is great. Very easy and delicious.

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bmyers

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Cheese and Broccoli Chicken Soup

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